Spring Veggie Wrap
Ingredients:
4 large whole grain tortillas
1 can of chickpeas, drained and rinsed
1 avocado, peeled and sliced
1/2 cup sliced cherry tomatoes
1/2 cup sliced cucumber
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1/4 cup vegan mayo
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Instructions:
In a small bowl, mix together the vegan mayo, dijon mustard, maple syrup, apple cider vinegar, salt, and pepper to make the dressing.
In a large bowl, combine the drained and rinsed chickpeas, sliced cherry tomatoes, sliced cucumber, shredded carrots, and chopped parsley. Pour the dressing over the veggies and stir until everything is well coated.
Warm the tortillas in the microwave or on a heated pan for a few seconds to make them more pliable.
Divide the chickpea and veggie mixture evenly among the tortillas. Add a few slices of avocado on top.
Roll up the tortillas tightly, tucking in the sides as you go. Slice each wrap in half and serve.
